I am going through my food photo archives, and this is one of my earliest, non-blurry food shots.It dates from December 2006 and carries absolutely no written details.
I do believe you're looking at saucisse de Montbéliard on the left, steamed or boiled cabbage in the middle, and saucisse de Morteau on the right. It all makes for a kind of pared down, fresh-cabbage-based choucroute.
Definitely a simple dish for a windy, wintery day; put lots of fancy mustards on the table, and it will be even better.
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